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CookPal AI
Rose Petal Pound Cake

Rose Petal Pound Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 🌾 2 cups all-purpose flour
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • 🧈 1 cup butter, room temperature
    • 1 ⅔ cups white sugar
    • 🥚 5 eggs, room temperature
    • 1 teaspoon almond extract
    • 🌹 1 teaspoon rosewater
    • 2 drops red food coloring
    • 1 tablespoon confectioners' sugar, for dusting

  • Ground Ingredients

    • 🌰 3 tablespoons ground almonds

STEPS

1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.

2

Sift together flour and salt; set aside.

3

Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.

4

Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.

5

Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.

6

Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely.

7

Dust with confectioner's sugar before serving.

NUTRIENTS

Per 1 serving

🔥

359

Calories

  • 6
    Protein
  • 45
    Carbs
  • 18
    Fats

💡 Rosewater can be substituted with orange water if unavailable.Use high-quality almond extract for better aroma and taste.Ensure butter and eggs are at room temperature for a smoother batter.Only add 1-2 drops of food coloring to avoid an overly vibrant color.Store the leftover cake in an airtight container to maintain freshness for up to 3 days.